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Espresso Panna Cotta

Espresso Panna Cotta

The classic after dinner coffee is incorporated into the dessert.

Ingredients

Serves 4

FOR THE COFFEE PANNA COTTA

3 teaspoons powdered gelatin
150ml milk
300ml double cream
50g caster sugar
75ml espresso coffee, cooled
1 vanilla pod, split and seeds scraped

TO SERVE

Cacao powder
Coffee beans or chocolate covered coffee beans

Method

Combine the gelatin and half of the milk in a bowl and leave to absorb for 10 minutes.
Place the remaining milk, cream, sugar and vanilla bean seeds in a saucepan and gently bring to the boil.
Remove from the heat, mix in the gelatin mixture and coffee, then whisk until completely dissolved. Pour into a jug and allow to cool to room temperature.
Once cooled pour the mixture into dariole moulds (if turning out) or ramekins, and chill in the fridge for at least two hours, or until completely set.
To serve, remove from the fridge and keep in the ramekin or dip the dariole moulds in hot water for a moment then invert onto dessert plates, slowly removing the mould.
Decorate with a thin dusting of cacao powder and a coffee bean.

Make this indulgent treat on one of our range cookers.